Fettuccini with tuna salad

Nowadays, food is not confined to its country of origin any more. With the proliferation of different restaurants in major cities we actually don’t have to travel to enjoy other culture’s cuisine. However, eating out especially western cuisine can be quite expensive so I try and incorporate it into our meals at home.

 Fettuccine means "little ribbons" in Italian. It is flat thick pasta made of egg and flour and is long like spaghetti. It is suitable for pairing with rich sauces based on cream, tomato and oils. Pastas are normally cooked to "al dente" which when translated means "to the tooth". This means they are tender but retain a slight bite that sticks to your teeth.

Ingredients

250 gms fettuccini pasta

1can tuna in mineral water

1 small carrot

Cauliflower

Broccoli

1 tomato

Parboil the cauliflower first as it takes longer to cook
Remove and put aside when it rises to the top

Do the same with the carrots

Next is the broccoli which cooks very fast

Top up the water in the wok to cook the fettuccine.

Add the fettuccine to the pot when the water is boiling rapidly.

Stir the noodles immediately and again within the first few minutes of cooking.

Cook for 10 to 13 minutes to "al dente" or for 14 minutes if you prefer slightly more tender noodles.

Drain the noodles in a colander but do not rinse, because this washes away the starches that help the sauce cling to the noodles.

I always put the pasta back into the wok as it is easier to mix with the other ingredients

Put in the vegetables

Open the can of tuna and throw away the water

Slightly flake the tuna

Put in 3 tbsp mayonnaise and 1 tbsp kewpie roasted sesame dressing

Mix thoroughly and if it looks too dry add some water and it is ready for serving